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Recipe: mexican-style baked potatoes

mexican-style baked potatoes recipe image
Mexican-style baked potatoes serving suggestion

mexican-style baked potatoes


  • 1 recipe Mexican-Style Beef Sausage
  • 1/2 cup salsa
  • 2 cups frozen Southwestern vegetable blend, thawed
  • 4 hot baked medium russet potatoes
  • 1/2 cup crumbled Cotija cheese
  • 1 pound ground beef (93% lean or leaner)
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons dried oregano leaves
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle chili powder
  • salsa, chopped avocado, guacamole, finely sliced lettuce, chopped tomato, chopped fresh cilnatro leaves, sour cream


Prepare Mexican-Style Beef Sausage. Stir in salsa until beef is moistened. Add vegetable blend; cook until vegetables are heated through.

Mexican-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cut slits lengthwise in potatoes; open and fluff potatoes with fork. Divide sausage mixture evenly among potatoes. Top with cheese and additional toppings, if desired.

Test Kitchen Tips
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Cotija cheese is a hard, cow's milk cheese that originated in Mexico. You may substitute feta cheese for Cotija cheese.

Nutrition information per serving: 399 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 611 mg sodium; 54 g carbohydrate; 9.6 g fiber; 25 g protein; 5.8 mg niacin; 0.9 mg vitamin B6; 1.7 mcg vitamin B12; 4.1 mg iron; 14.2 mcg selenium; 4.5 mg zinc; 75.78 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.